Cowboy Butter Chicken Pasta
A creamy, flavor-packed pasta dish featuring tender chicken and a rich cowboy butter sauce, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1.5 lbs Boneless chicken breasts Cut into strips.
- 4 tbsp Cowboy butter Kerrygold is a good choice.
- 1 cup Heavy cream Do not use low-fat cream.
- 12 oz Linguine pasta Cook until al dente.
- Spice blend: garlic powder, smoked paprika, cayenne Adjust to taste.
Garnishes
- Fresh parsley Sprinkle for serving.
- Grated Parmesan cheese For added flavor.
- Lemon wedges Optional for serving.
Instructions
Preparation
- Begin by marinating the chicken strips in olive oil, garlic powder, and smoked paprika for 20–30 minutes.
- Melt the cowboy butter in a heavy skillet, add minced garlic and red pepper flakes, and sauté until fragrant.
- Pour in heavy cream and simmer until thickened, then stir in grated Parmesan.
Cooking
- Cook linguine in salted water until al dente; reserve ½ cup of pasta water before draining.
- In a separate pan, sear the marinated chicken for 4-5 minutes on each side until golden and cooked through (internal temperature 165°F).
- Combine cooked linguine, chicken, and the creamy sauce in the pan, tossing well and adding reserved pasta water if needed to adjust consistency.
Serving
- Divide pasta onto plates and garnish with fresh parsley, lemon wedges, and additional Parmesan if desired.
Notes
Feel free to customize with your favorite veggies or adjust the spice level. This recipe is flexible and can be modified to fit your tastes.